Inspired by Indonesia's traditional snack, Pandan Dadar Gulung offers a sweet and exotic flavor on the palate. With a combination of Tulip White Chocolate Compound chantilly, this recipe can be enjoyed for various occasions.
Here are the ingredients and steps you need to make this creation:
6 egg yolks
10g pandan juice
2 drops light green food coloring
9 egg whites
4 drops white vinegar
150g low-protein flour
4g pandan powder
Whisk egg yolks, sugar, oil, water, pandan juice, and light green coloring by hand in a large bowl.
Make meringue with egg whites, white vinegar, and sugar.
Fold meringue into egg yolk mixture.
Gently fold in low-protein flour and pandan powder.
Spread thinly in a baking pan and bake at 170°C for 12-15 minutes
Lastly, fold in the low-protein flour with pandan powder.
Spread it thinly in a baking pan and bake at a temperature of 170 degrees Celsius for 12-15 minutes.
Palm Sugar Milk pastry cream
100g Coconut Milk
35g Palm Sugar
2g Vanilla Extract
10g Custard Powder
40g Egg Yolks
40g Tulip Milk Chocolate Compound
60g Grated Coconut
Mix egg yolks, a small amount of milk, vanilla, and all dry ingredients in a bowl.
Heat the remaining milk until shiny. Pour it into the egg yolk mixture while stirring constantly to prevent clumping.
Pour the mixture back into the pan and heat it on the stove while stirring continuously until it thickens and foams.
Pour the hot mixture into Tulip Milk Chocolate Compound and blend with a hand blender until smooth.
Finally, fold in the grated coconut into the batter.
Green Chocolate Coating
100g Tulip White Chocolate Compound
33g Sunflower Oil
Light Green Food Coloring
Melt the Tulip White Chocolate Compound.
Mix it with the oil and light green food coloring. Blend with a hand blender until everything is evenly mixed
Prepare silicone molds. Pipe a small amount of pastry cream and add a layer of pandan sponge on top.
Add another layer of pastry cream and pandan sponge.
Lastly, add the seared coconut milk chocolate base as the top layer.
Freeze the cake in a blast freezer.
Heat the chocolate coating until it reaches 35 degrees Celsius.
Remove the cake from the molds and dip it into the chocolate coating.
Decorate with grated coconut and chocolate decorations.